An Edible Chocolate Stiletto

Pinterest is an endless source of creative ideas but they aren’t always ideas that are easy to pull off.

I see this idea: a chocolate slipper. I thought it was a cool idea. I have a friend who loves to shop for shoes, and her birthday was coming up: perfect surprise.

The recipe is completely edible. That means the entire shoe is made of delicate chocolate. It’s all edible.

However, here is where the challenge presents itself. In order to pull the recipe off, you need to use moldable milk chocolate. And I like natural milk chocolate without additives and chemical additives. I went to Michael’s (a craft store chain in the United States) and even bought sugar candy beads that look like little pearls or sequins.

Then, I started. I tried twice, the first attempt was a total failure. I didn’t know what the drying time would be or how the chocolate molding would solidify. You will see from my many posts over time, that I am somewhat impatient. The outcome was too soft and didn’t hold its shape.

Then I bought a heel mold, which solidified and gave me a better base to work from. The shoe’s sole was actually done with paper. I put the chocolate on the paper and formed it onto the sole.

For the appearance of threads on the sole, I bought a tool that you can use to roll onto the chocolate. It will stamp a thread style onto the chocolate. Its called a design wheeler modelling tool.

The rest of the molded pieces were used to create the top of the shoe. I then added a specific and separate piece that is sort of like a shell or medallion with the beads on top as ornamentation.

Now what about the pillow? The pillow is actually a Korean red velvet cake with berries. Yes, it looks likes pillow already!

This is when we ran into a problem. The recipe was not that good because the chocolate didn’t harden.So I had to literally freeze the whole presentation until the moment I presented it. Then, as people we celebrating and congratulating the birthday girl, I was sweating in the background hoping they would enjoy the chocolate before it started melting.

In the photograph, you can see beads of water forming on the chocolate, that is because it is starting to melt.

In the end, it was a fun experiment and I want to do it again. However: if you have a good recipe, or can tell me how to make the chocolate remain harder, please send it to me…!